Chocolate Sponge Cake
A chocolate sponge cake is a must-have recipe on hand for any cake decorator. This simple and easy recipe works a treat as a tea time snack and can be used for celebration cakes. Perfect for a sculpted cake, and even works a treat to be served as a wedding cake.
This is a basic chocolate cake recipe below. You can use any buttercream frosting that works for your project. You can find over 30 buttercream recipes from me on my blog Veena Azmanov
30 Plus Homemade Buttercream Frosting Recipes – Veena Azmanov
Need a buttercream recipe in 5 mins? Wondering what buttercream to use? It’s all here in one place. 30 plus homemade buttercream frosting recipes for you to
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, I think one set of baking pans is a must for anyone a home baker. I often use 3 x 6-inch round cakes which I often split into 4 layers for a tall display. Some times, I use 3 x 8-inch round pans or 3 x 7-inch cakes
- Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
- Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
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Chocolate Sponge Cake
Print Pin RatePrep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Calories: 180kcal
$20
Adjust Servings Here: 12 servings
Description
A good chocolate cake recipe in your collection is a must-have. Simple, moist, and indulgent this is one recipe that perfect for everyone. Try this moist chocolate cake and you will always come back to it no matter how many other cakes you try.
Ingredients
- 250 grams (1.1 cups) Butter unsalted
- 250 grams (1.25 cups) Sugar white
- 260 grams (2.08 cups) All-purpose flour
- 50 grams (0.58 cups) Cocoa powder
- 3/4 tsp (3/4 tsp) Baking powder
- 1/2 tsp (1/2 tsp) Baking soda
- 7 (7 ) Eggs separated
- 1/4 tsp (1/4 tsp) Salt
- 2 tsp (2 tsp) Vanilla extract
- 60 ml (0.25 cups) Water
- 60 ml (0.25 cups) Buttermilk
- 1/4 tsp (1/4 tsp ) Cream of tartar or salt
ADJUST SERVINGS HERE – 12 servings
Instructions
- Preheat the oven at 160 C / 340 F
- Grease and line 2 x 6-inch baking pans
- Sift flour, cocoa powder, baking powder, baking soda, and salt.
In the mixer bowl with paddle attachment
- Combine melted butter, egg yolks, and remaining sugar
- Add the vanilla extract.
- Then add the flour mixture, alternating with the buttermilk and water
- Combine until no lumps are seen
In a mixer bowl with whisk attachment
- Whip the egg with a pinch of salt for 30 seconds
- Then gradually half the sugar and continue to whip until stiff peaks.
Combine the two
- Lastly, fold in the whipped egg whites into the batter
- Make sure to fold gently and not over mix
Bake
- Pour batter into the prepared baking pans
- Bake on the center rack in a preheated oven for about 20 to 25 minutes or until a skewer inserted in the center comes clean.
- When baked leave in the pan for 10 minutes then invert onto a baking rack and cool completely before decorating.
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Nutrition Information
Nutrition Facts
Chocolate Sponge Cake
Amount Per Serving
Calories 180
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 70mg23%
Sodium 121mg5%
Potassium 88mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 335IU7%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Keywords – Chocolate, Chocolate sponge cake, Moist
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This is a beautiful recipe… it works well with pumpkin, but I also modified it to use over-ripe bananas and blueberries. Used 1/2 cup egg substitute in lieu of the egg, and 1% milk with a tablespoon of olive oil. And Trader Joe’s pure maple syrple. This is a wonderful use for Arthur’s white whole wheat. We made some extra cakes to reheat another day.
Thank you, Moses. So happy you enjoyed it
I have no idea what I’d make first, but I know I’d have a ton of fun figuring it out!
Enjoy, Alisha
I’m so amazing at what I saw on your blog, was searching for a nice site where I can get chocolate Chiffon Cake for my cousin’s birthday. Your chocolate Chiffon Cake looks attractive and adorable